Butternut Squash And Spinach Frittata

About butternut squash fritatta

This veggie dish from Red Tractor packed full of delicious produce it will keep even the most dedicated carnivore satisfied! The hazelnut and herb salad makes the perfect side dish for dinner, but try the fritatta cold the next day for an easy lunch.

1. Heat the oven to 180C. Toss the squash pieces in 1 tbsp of oil and roast for 20 minutes or until tender. Remove but keep the oven on.

2. Add the flour and once this has become a nice fluffy cake batter, spoon into cupcake cases in a muffin tray and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. In a bowl, mix together the eggs and milk and season well with salt and pepper. Heat the other 1 tbsp in a large, ovenproof frying pan and add the squash pieces. Pour over the egg mixture and cook over a gentle head for about five minutes.

4. Scatter over the spinach pieces and crumble in the goats' cheese. Move the pan around and gently move the egg with a spatula so that the spinach and cheese become integrated. Cook for a further five minutes and then put the pan in the oven for a further few minutes until the base is set and top is golden.

5. For the salad, toast the hazelnuts in a dry frying pan over a medium heat, shaking the pan from time to time. As soon as they start to smell toasted and turn light brown, take off the head. When cool, use a knife to roughly chop them.

6. Mix the rocket and herbs together in a salad bowl. In a separate bowl, mix together the oil and vinegar with a small whisk. Add the sugar and pinch of salt. Toss the leaves in enough of the dressing to coat. Spring with the nuts and serve.